Recipe courtesy of RecipeSecrets.net

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg – lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter – for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.

Recipe courtesy of RecipeSecrets.net